carpaccio

The first time I had carpaccio (italian style raw beef), I was on a business trip in Israel. Business trips are great for trying new foods, since you're not footing the bill! I was a bit nervous eating raw beef, but Israel's treatment of beef is in general much better than the US. The taste of the raw beef with the sauce and the capers was amazing. And since the dish is raw it is such a cooling appetizer to have on a hot summer night, and the protein is very easily broken down by the body. It even can be a light dinner with a small salad on top and a piece of crusty bread.

I think this dish lends itself even better at home, where you can control more easily the quality of the beef. I use grass-fed beef filet for this dish, and it really is a great way to serve beef as an appetizer to guests when you don't want to spend a lot.